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cynthia lair - feeding the young athlete

8/28/12
Dear Cynthia and The Cookus Gang:
Just made the Mediterranean Quinoa Salad again, first time this summer-- it continues to utterly amaze and delight! My mom loved it! My four yr old and 18 month old loved it! Happy and healthy dinner was had by all. Thank you so much!
Jen

8/27/12
Hi, I wanted to let you know that I just did the Danskin Triathlon (my first such event), and I took Lime Boost in my water bottles. It was great.
Jami

7/29/12
I printed this a year ago, but finally got around to trying it (Gays Mini Pot Roast). I was afraid of all the steps and thought my 8 quart le Creuset pan would be too big. I took the plunge and boy am I ever glad I did!! This was amazing!!! I used dried herbs since that's what I had and it still turned out amazing. I used fingerling potatoes cut up and I used a few extra parsnips. It was soooo good!! I think you are the best Cynthia!!!! You give me SUCH confidence in the kitchen. I am almost 40 and finally gaining some self esteem in the kitchen - THANKS TO YOU!!!
Rebekah

7/23/12
This is simply delicious. (Bourbon BBQ Shrimp) Words overheard at dinner tonight from my hubby and two kids in regard to this dish: stellar, amazing, the best shrimp, and soooo good. Thanks for another winner recipe! (Oh, and I served this cornbread; it was a great match.)
Hillary

6/14/12
Cookus Interruptus - you guys are a hilarious team! You really pulled out all the stops to give Ms. Selengut a warm welcome. I love what you guys do x
Tui

6/13/12
That was killer. (Hoppin' John) Made with andouille sausage, cheesy corn grits and braised bok choy and kale from the garden. Everyone loved it, and my 3 year old cleaned her plate, much to my delight! Did wish I had a nice blob of sour cream, though...
Stephanie

3/8/12
Chinese Vegetable Fried Brown Rice:
WOW - I want that for breakfast, too! (I am talking about the stir fry people!)One of the funniest interruptions yet! Have to share this one with my mom...
Heather

1/5/12
Firstly, this looks delicious and amazing and I can't wait to try it. (Chicken and Kabocha with Chocolate Enchilada Sauce). Secondly, Matt completely cracks me up in this. Cynthia makes a great foil to his craziness. Well-done!
Kymberlee

12/11/11
My 2 year old daughter and I watched this video before making our own. We went into the kitchen, popped the Mochica into the oven, and next thing I know she is stretching on the ground with her feet in the air. Then, biting into the finished product she says, 'come here little sizzler!'. I was in fits laughing. Thanks for great recipes and great fun.
Stephanie

11/29/11
So, I've said it before and I'll say it again...my 5-year old daughter LOVES this soup. Tonight she had 2 bowls full with olive tapenade on top. And when I was packing up the little bit that was leftover, she asked that I save it for her to eat tomorrow, The recipes says this serves 6-8, but in our family it barely feeds 4. We can't get enough of it.
Anna

10/25/11
you guys are silly but it helped me to keep watching.
Rob

1/25/12
I find that everything here "speaks" to my instincts. Everything I see here just feels intuitive to me. Maybe it's because we're in the same camp, or maybe also because the "loose pattern" of philosophies you've woven together here fits so well for so many of us. Thank you!
Jennifer

9/18/11
As a newbie to whole foods and anything that isn't meat and potatoes...your recipes and fun way that you give lessons really are making the transition to healthy eating easy. Thank you so much!
Raquel

7/17/11

you guys are BRILLIANT with your videos. The entertainment value opens up the floodgates of people who want to watch and (inadvertently) learn from you about the wonders of whole foods. I use them in our kids' cooking classes all the time. Lots of laughs and learning! "Who doesn't like applesauce? I'll tell you who, freaks and crazy people!" We love Jane!"

Marirose

5/19/11

My 2 year old LOVES this soup (Yaki Soba). She scoops the broth with her little spoon and picks up every last bit of tofu, bok choy, and mushroom with unbridled enthusiasm. I love your recipes and best of all my family does too! Thank you!

Heidi Denis

5/5/11
Keep up the great show! LOL...my kids watched 5 episodes today... my oldest loves Jane and keeps watching to see if she's going to get together with what's-his-name and my boys couldn't stop laughing at Darrell and they all want to know why they can't see Captin J.
Tomena Reed

3/19/11
I made this soup tonight and it was, by far, the best homemade soup we have ever had. 3 generations ate together, even my 5 and 2 year olds! Thank you from the bottom of our empty soup bowls!
Taylor Hope

I've been consistently cooking your meals for over a month, now, and I love all the recipes I've made. Even my husband loves them, which is amazing because, in the past, he's usually complained when I made 'healthy meals', calling them 'a snack'. Thanks for making it so enjoyable to eat healthy!
Erin Fields-Johnson

2/11/11
This is my 3rd recipe this week since Saturday night-it's only Monday! I'm hooked on your site. such great food and love the videos. Thanks to all!!!
Josie

1/13/11
Wow, what an amazing site. I made your fish tacos for dinner last night and my 13 yo commented on how good they were. In fact she said, Mom everything you've made from Cookus Interruptus has been good! Yes, delicious and easy!! Thank you so much
Ruby Cacchione

12/29/10
while watching this video (Be Bop Breakfast) my 7yr old daughter was totally perplexed that you would eat cooked greens for breakfast. (we do green smoothies, but my kids are pretty skeptical about other usage of greens) But after watching it through she asked if we could try it tomorrow! I think we are going to watch a few more videos!
Annie Moore

12/15/10
Pacific NW Magazine loves Cookus! Read the story by superfabulous Greg Atkinson.

10/29/10
Rosemary Red Soup: I make this soup for my birthday every year. It was the soup that got me to reconsider beets after hating them since birth. Now I love them, as long as they're fresh!
Anne

10/14/10
For my birthday last week, my friend helped me make the apple pie with butter crust. We couldn't stop congratulating our pie while we were eating it. It was delicious...and we had no hesitation about serving our daughter nice hefty slices. Thank you, Cynthia Lair. Your recipes make my life better every day.
Anna

10/8/10
I've been cooking from your website for the last few weeks, and every single recipe I've tried has turned out Incredible. Thank you so much for doing something like this! The videos make it very simple for a visual learner. I look forward to any new recipes you post :)
Susan

9/21/10
I just have to say, once again, how much I love your website. I've been a huge fan of the cookbook for years and the website makes it fresh. True story: my kids (5 and 2) and I will sit and watch your videos. My son, the 5 year old, loves them!
Hillary Mizia

9/10/10
Where have I been? I just now came across your site. I have never enjoyed looking at recipes as much as yours and had such a laugh plus great info. and learned something. You are ALL a kick. Thank you for being here, keep up the great work and info. There is nothing out here like you, what a joy. Must say, I watch you everyday. Thanks
val greene

"My 4-year-old son referred to it as 'the phenomenal noodle salad' and kept offering additional helpings to everyone at the table! I will definitely be making this again. :-)"
-Lindsey Parks
(see Asian Noodle Salad)

"Cooking for my family had become a chore. I was basically in a rut until I came across your site via the OCA. I have actually began enjoying cooking again. My kids are now even trying simple recipes on their own. I feel such a sense of satisfaction knowing I am preparing food that's nourishing and delicious. I have learned so much. Thank you, thank you :)"
-Kaylla

"I must tell you what an inspiration your blog and videos have been to me....and my kids. We love watching you and learning great tips."
-Laurene

Townsend Letter raves about Cynthia's book and Cookus Interruptus in October 09 issue!

Danny Jensen at Take Part loves Cookus Interruptus. Read about it!

"This has to be the best cooking show EVER!!! Besides being so funny, they make this type of cooking seem so approachable. Kudos on doing a great job!!!!"
-Cheryl

"I have been cooking more. I made some really good fried tofu, delicious soba noodles, Bok Choy (from the collard greens vid), Blanched red cabbage, fried rice, some thing else I can't remember, and almost every day for breakfast I eat either quinoa or steel cut oats. Not only that my knowledge on food has increased 10 fold. All thanks to you. xo"
-Joel

"Can I just say that your videos make me laugh my butt off? Is that ok? Did I mention I am totally by myself when I do this? Loooove you guys!"
sunbronzedbabe

"Besides providing amazing how-to recipes on whole, organic foods, you weave a gentle little funny-family story-line throughout that always leaves me wanting more. I forward your site to friends with the spoiler, "pssst, bet you can't watch just one!" There's just nothing like your program anywhere!"
Lynne Lillie

"What a really well conceived, and nicely organized website. Being gut-bustingly funny is an added bonus. Nice job, Fam."
Steven Lee

"I've been cooking uninterrupted for the past 3 days and I'm loving it. I watch the videos with my toddler then we cook our family meal together. It's lovely:) Thank you guys for a great book &website."
Yasmine

"Clean, easy to use, and informative, the videos get to the point, and on the plate, in 4 to 8 minutes..." Read the whole glowing blog post!
Maggie Dutton, Seattle Weekly

"Your steel cut oats recipe did change my life!"
Julie

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Printable version

Maple Butter Nut Granola

Reprinted from Feeding the Whole Family by Cynthia Lair (Sasquatch Books, 2008)

Use granola as a topping on hot cereal, fresh fruit, or yogurt. Homemade granola makes a quick snack for children on the move.

� cup organic unsalted butter

3 � cups rolled oats
� cup sesame seeds
� cup sunflower seeds
� cup pumpkin seeds
� cup almonds, chopped
� teaspoon cinnamon
� teaspoon sea salt
� cup maple syrup (click here to buy)
1 tablespoon nut butter
1 teaspoon vanilla
� teaspoon almond extract

Preheat oven to 325 degrees F.

Place butter in a small pan on low heat and melt.

In a 9X13 baking pan, combine oats, seeds, almonds, spices and salt; mix well.

Add syrup and nut butter to melted butter and whisk to blend. Remove from heat and add extracts. Slowly pour wet ingredients over dry ingredients, using a spatula to fold and evenly coat the dry mixture with the wet. Spread evenly and bake.

Turn granola every 15 or 20 minutes so that it toasts evenly. Bake until granola is dry and golden (45 - 60 minutes). Store in an airtight jar.

Preparation time: 70 minutes
Makes 8 cups

CLICK HERE

36 Comments:

Wendy Wallace
This looks so good. I wondered how long it lasts in an airtight jar? Does it need refrigerating?
January 1, 2009, 10:35 am

Cynthia Lair
Hi Wendy, This does not need to be refrigerated, just kept in a sealed jar. It can last for a month or more but will begin to lose a little flavor after two weeks. Happy hippie food!
January 1, 2009, 11:30 am

Kate Snodgrass
Okay, I'm hooked. You guys are HILARIOUS. I'm going to Amazon immediately, too. I have to find out. xxx Kate
January 2, 2009, 8:20 am

Sue Petersen
Hi Cynthia! Love your whole food cooking. Can you tell me...What was that extra ingredient you added ? Sue
January 6, 2009, 10:35 am

Susan MacPherson
I have made this recipe 5 times now and it disappears so fast. It is a great blend of flavors and so easy. You won't go back to stale, storebought granola after eating this!
January 10, 2009, 1:03 am

Kay Stacer
Hi Cynthia! I was wondering if you had a recipe for granola Bars you could share. We love the granola, but would like it for snacks in a bar form. Thanks!
March 10, 2009, 12:47 pm

Cynthia Lair
Sue - the extra ingredient was cardamom. Kay - I have a bar recipe in my book Feeding the Young Athlete. If you take the granola recipe above, divide it in half, add 1/4- 1/3 cup flour to the dry mixture - you can press (press hard to really make it compact)it into a pan and bake it to make a crust or a bar. The flour makes it stick together.
March 10, 2009, 2:35 pm

Tami Kays
I agree with everyone--this is so incredibly good. I just wanted to post another comment so that everyone consider giving it a try and to reiterate just how good it is! I hope there is no problem with eating too much of it? It is so good on yogurt and as a cereal. I am excited to make it as a bar...
April 15, 2009, 6:10 pm

Tessa Francis
Hi Cynthia - I am about to make my first foray into this world of hippie food (next stop: sun tea...) and am wondering at what stage I should add dried fruit (e.g. raisins, cranberries, etc.) to this granola. Before or after baking? Thanks!
June 15, 2009, 9:02 am

Cynthia Lair
Go Tessa! Next sauerkraut (yes). Add dried fruit AFTER baking. Let me know how it turns out. I'm addicted. Get nervous when the jar's low. Gotta have it...
June 15, 2009, 10:41 pm

Tessa Francis
Wow, Cynthia, you didn't warn me that my house would smell this good! That butter-syrup-nutbutter-extract likker barely made it onto the oats instead of directly into my mouth. YUM!
June 17, 2009, 10:35 pm

Valerie Loucks
I just made homemade granola yesterday...we couldn't stop just eating it right out of the pan! AND the house smelled fabulous! I can't wait to have some for breakfast today. Thanks!!
June 19, 2009, 4:55 am

Tammy Gifford
Would this work with a sugar free syrup? My husband is a diabetic. Thanks
September 5, 2009, 4:32 pm

Cynthia Lair
Tammy, I have never used sugar-free syrup in this recipe so I can't suggest the substitution confidently. What's is the syrup made out of?
September 6, 2009, 9:32 am

Helen
One son loves it and we both eat it plain or with non-fat plain yogurt. Had a picky eater visiting today, he ate it for snack and he asked for some to take home. Yes! My other son thinks it needs to be in clusters. Would adding the flour make it clustery? Assume I can use any type of flour? Thanks!
September 17, 2009, 8:03 pm

Cynthia Lair
Hi Helen, Adding �-1/3 cup flour would make the granola cluster.
September 18, 2009, 8:46 am

Rebekah Kelly
Sitting at the computer enjoying a bowl of cereal. Maple Butter Nut Granola! YUM! I had no idea that the consistency and flavor would be so, well so addictive! YUM! YUM! YUM! Kids love it. Husband loves it. GREAT HIT! We love you Cynthia - for making our kitchen a happy place!
November 24, 2009, 4:13 am

Meg
Do you have any suggestions for other seeds or nuts to add? I am allergic to everything Pumpkin. Thank you!
February 5, 2010, 12:11 pm

Cynthia Lair
Meg, Try more of the other nuts or substitute cashews, sesame seeds, walnuts or pecans for the pumpkin seeds. Whatever you like that you can tolerate will work.
February 5, 2010, 2:25 pm

Bonnie Thompson
What is a serving size and what is the Carb count? From the ingredients listed it looks like it is not diabetic friendly. Let me know.
February 19, 2010, 9:56 am

C.A.
Hi Cynthia! I love raisins and other dried fruit in my granola. If you would recommend adding some, how much would you add? Thanks for the healthy, delicious recipes!!!
February 24, 2010, 12:51 pm

Cynthia Lair
C.A. I think 1 cup of dried fruit would work fine!
February 24, 2010, 3:51 pm

Sara Tomko
The first time I tried this, we loved the flavor, but were disappointed that there was absolutely no clumping action whatsoever. I've just made a second batch, and added a half-cup of dry milk, and used half butter and half oil. Success! Decent clumping this time. Thanks for the nice combo of ingredients! I think the special things in this recipe are the sesame seeds, the nut butter (we used peanut), and the almond extract. The combination of these ingredients give this a really unique flavor!
February 26, 2010, 1:53 pm

Lisa Michaud
Are there suitable substitutes for the butter (we're dairy-free) and maple syrup (we live on an island where real maple syrup is insanely expensive). What came to my mind was to use coconut oil and brown rice syrup - what do you think? Thanks! (I'm a Seattle native living in the Caribbean, and still loving using your wonderful recipies)
March 23, 2010, 11:32 am

Kim Eggerton
My daughter is allergic to dairy, so I made this last night using organic palm oil (Spectrum Shortening) instead of butter. It worked well. I'd like to try it using coconut oil, but I didn't have any on hand.
April 6, 2010, 8:46 am

Catherine Kleijn
I have never thought that making granola was so easy, we are so addicted, cant get enough of it.
June 2, 2010, 9:10 pm

Angel Funk
It is awesome made with coconut oil! I can't have dairy and have found that most of Cynthia's recipes that call for butter can easily be tweaked to make them dairy free. The oatmeal walnut chocolate chip cookies are great with coconut oil too!
June 22, 2010, 7:15 pm

Leanne Pritchard
Hi Cynthia! I've just found this website and am thrilled - can't wait to try all these wonderful, healthy recipes! I have Celiac Disease, and unfortunately we cannot get gluten-free oats in Australia; they're all contaminated. Is there any other gluten-free grain I could substitute in this recipe? Thanks! xx
July 16, 2010, 9:44 am

Cynthia Lair
Oats are the basis of the recipe. Substituting them for another rolled grain (barley) would be okay but difficult to find gluten-free. Amazon offers several gluten-free rolled oats sources.Look here: http://www.amazon.com/Bobs-Red-Mill-Gluten-Rolled/dp/B002O47ZZI
July 16, 2010, 12:45 pm

Audrey Butters
My 4 year old son and I made it together and it was delicious! He loved measuring everything out and was SO proud of the finished product. It sure makes breakfast easier when he's so excited to eat his granola! Thank you for the easy, delicious recipe!
August 11, 2010, 2:21 pm

Eileen R
To warm your cockles: We just moved into a new place after 9 months of living out of boxes. I asked my son (3 yrs) what was the first thing we wanted to cook. His answer: MAPLE GRANOLA! So that's what we're doing tonight.
April 19, 2011, 11:56 am

Michele Mancuso
love your using a little nut butter in recipes (made the ride crispy treats last week)... I used half the butter and browned it to bump the flavor...it came out so, so good!
July 24, 2011, 9:09 pm

Heather Weinert
Just made this recipe. I can already envision a billion variations on this. But the real test was whether my husband would like it as much as the Columbia City Bakery granola. The verdict is yes! That will save me a LOT of money!
March 11, 2012, 12:31 pm

Cheryl Greene
How many servings does this recipe make? What is the serving size for 315 calories? Thanks!
August 5, 2012, 8:44 am

Cynthia Lair
Hi Cheryl, The recipe makes 8 cups. For me a serving is 1/4 cup. For my husband it is more like 1/2 cup. I do not have the computations for calories for this recipe but I imagine it is pretty high because of the butter and nuts.
August 5, 2012, 9:53 am